For years, countless home cooks have shied away from baking their own bread because they were intimidated by all the mess, the experience, and of course, all the kneading required. Now, with Nancy Baggett’s revolutionary new Kneadlessly Simple method, even complete novices can bake bread easily in their own homes, with no kneading and no kitchen mess.
The secret is in Baggett’s slow-rise method, which allows the yeast to grow slowly and develop the same full, satisfying flavor of traditional bread, without any kneading at all. The technique calls for minimal ingredients, often mixed in one bowl with one spoon, eliminating all the mess of traditional bread recipes, and it can be used to produce a wide variety of breads, from Whole-Wheat Boules and English Muffin Loaves to Raisin Bread and Caraway Beer Bread.
With this innovative new method, anyone who can read, measure, and stir can now make delicious, fine-textured yeast bread at home.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything